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Shelf life: 10 months
Pumpkin Seed Oil has a shelf life of at least 10 months if it is stored tightly closed and in a dark place. The optimum storage temperature is approximately 15 C.

Facts:
If you store your pumpkin seed oil in the refrigerator we recommend that you take it out of the refrigerator some time before using it to enrich your salads so that it has time to develop its full aroma. Excellent as a dressing for salads, to flavor soups, sauces and spreads. Not suitable for frying!

The pumpkin is a native North and South American plant and found its way to Europe with the Spanish explorers. In Styria one special type was cultivated and developed the oil pumpkin with huskless seeds. The mild climate of our region and its soil conditions ripen the Styrian oil pumpkin as possible and make its oil especially valuable.

Pumpkin seed oil has significant levels of good fats. Similar to all other vegetable oils it is Cholesterol free, but also rich in mono and poly-unsaturated fatty acids, for instance linoleic acid (approx. 50%) and vitamin E (100g pumpkin seed oil contain 242% of the RDI vitamin E).

It also contains minerals and trace elements such as phosphorus, calcium, potassium, magnesium, iron, copper, manganese, selenium and zinc, as well as phytochemicals (phytosterol and carotenoid).

Production:
In the mild climate of southern, eastern and western Styria the Styrian oil pumpkin thrives the best. On one hectare of land up to 10,000 oil pumpkins grow which means 400-900 kg of seeds. Each oil pumpkin produces 400-700 seeds (ca. 60-90 grams). For 1l of pumpkin seed oil 2.5 kg of seeds are required.

Harvesting begins when the pumpkins have turned yellow-orange in colour. Formerly harvesting was done by hand the seeds were "ausgepatzelt" which means scooped out by hand. Nowadays this part of the work is done gently by harvesting machines especially developed for this purpose.

The pumpkin seeds are dried by the farmers, cleansed of dust and other particles and ground. In the next step the ground material is kneaded to a homogenous mass together with water and a pinch of salt.

This mass is then slowly and gently heated at a low temperature in a roasting pan to let the added water evaporate.

Due to the roasting process the oil receives its typical, slightly nutty taste and it also becomes storable for a longer period. The valuable nutrients remain almost completely untouched. In earlier days the pumpkin seed oil was then threshed out of the seeds by hand. Nowadays the roasted mass is filled into the so-called "Seiher" (sieve) in several layers and pressed in an old stamping press process gently and without any additional heating.

The resulting "schwarze Gold" is then filled after a resting period of approx. 3 days, unfiltered, into light-protected bottles and made ready for sale.

Harvesting
Kneading
Roasting
Pressing
Pressing
Filling